Recipe - Cold Chicken And Cucumber

1 cup Cooked chicken
2 Cucumbers
One half teaspoon Powdered mustard
One half teaspoon Salt
2 tablespoon Vinegar

1. Cut cooked chicken in strips or shred by tearing (the Chinese prefer
the latter because it adds textural interest).

2. Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut
in strips.

3. Arrange cucumber strips on a flat serving plate; top with chicken.

4. Combine mustard, salt and vinegar. Pour over chicken just before
serving.

VARIATIONS: For the cucumbers, substitute 3 Cups celery, blanched and
shredded. In step 4, add to the dressing either One fourth teaspoon cayenne pepper
or a few drops of Tabasco Sauce.

In step 4, substitute the following dressing: One half teaspoon ginger root
and One half scallion stalk, both minced; One half teaspoon sugar, 2 teaspoons
vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy sauce and a few
drops of sesame oil.

Slice the cucumbers 1/4inch thick. Omit the dressing in step 4. Instead
make a paste by gradually adding One fourth cup water to One fourth cup peanut butter,
stirring until smooth. Then stir in One half teaspoon salt and One half teaspoon
sesame oil. Add to cucumber slices and toss; then top with the chicken.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.